Cake “Absheron” According to GOST Recipe
Dear cooks, I want to introduce you to the recipe of the legendary cake. I think almost everyone has heard this wonderful name and I hope that many have ever tried this culinary masterpiece! According to this guest, the “Absheron” cake was prepared and is being prepared in Baku in the same restaurant. The Gost recipe is radically different from the one already published in that the cakes for this cake are not baked, but dried in the manner of meringue. Come visit! Help yourself! And now you can cook this magnificent cake in your kitchen and please your guests and family! P.S. The recipe contains ingredients according to gender norms, so the pie is shaped like a crescent moon. If the ingredients are doubled, then the pie will be a standard round shape.
Servings
6
Cook Time
120minutes
Servings
6
Cook Time
120minutes
Ingredients
Dry biscuit:
Cream Muslin:
Instructions
  1. Divide 5 eggs into yolks and whites. We will send the yolks to the refrigerator, and we will keep the whites for 12 hours. Usually I do the cutting of eggs in the morning, and I continue the preparation of cakes in the evening, since the finished cake should stand for 6-8 hours before collecting.
  2. Also, for the preparation of cakes, we will need hazelnuts. Dry it in the oven at a temperature of 150-160 degrees for 15 minutes. Stirring occasionally and making sure that it does not get too dark! Then let cool and peel.
  3. We are preparing the form. This amount of ingredients is designed for one cake with a diameter of 30 cm. As a form, I use a split ring. Cut a circle of parchment paper (of good quality) according to the diameter of the mold.
  4. If you have a split form, you skip the next two steps. If you use a split ring like me, this information is for you, and these two steps are mandatory! In order to wrap the ring with foil, you will need a piece of foil measuring 51 by 51 cm. This is based on a ring diameter of 30 cm and a side height of 10 cm. If the foil roll you are using is not wide enough, then tear off two pieces and put one on top of one.
  5. Now wrap the ring with foil, bending the edges of the foil inside the mold.
  6. Then put the cut circle of parchment inside the ring on top of the foil. Place the prepared ring on a baking tray. (I covered my baking sheet with a piece of parchment, since the baking sheet is new with a non-stick coating and I was afraid that the foil might scratch it… as they say – “overreacted”.)
  7. We will prepare a dry component for our cake. In the bowl of the combine combine 150 g of hazelnuts, flour, 70 g of granulated sugar and powdered sugar.
  8. Short legumes (!) grind to a state of coarse flour. Why impulses? Because if you start right away without stopping to grind nuts, they will release too much oil, and the mixture should turn out thin, but stay dry!
  9. Aged proteins have a more uniform structure than fresh ones. In old proteins, egg whites, as a rule, do not curdle. To be honest, I did both… there is no big difference noticed! This is provided by a powerful mixer.
  10. Add a pinch of salt and citric acid to the egg whites. Beat, increasing the speed from minimum to maximum. Citric acid can be replaced with 1 tsp lemon juice. Gradually add 85 g of fine sugar.
  11. Beat the egg whites very well! To obtain a strong stable foam and a stable peak.
  12. Then enter the prepared dry mixture in 2-3 doses.
  13. Gently whisk the egg whites until smooth.
  14. Transfer the egg-protein mass to the prepared form. Align it. We send it to the oven preheated to 120 degrees. Dry the cake for 2 hours and 15 minutes. If you have doubled the amount of ingredients, then dry both cakes at the same time! (My oven does not allow you to cook two cakes at once, so if I make a large cake of a standard round shape, then I stretch the preparation of the cake for another day. I make cakes on different days.) So, the cake is dried for 2 hours 15 minutes. Do not open the oven! After this time, leave the pie in the oven for 6-8 hours. I bake in the evening and leave it in the oven until morning.
  15. While our cake is drying out, we will prepare a muslin cream. Mix cream and milk in a saucepan with a thick bottom.
  16. Preheat to a temperature of 90 degrees. If there is no thermometer, then it is almost boiling.
  17. While the cream and milk are heating up, mix the starch, sugar and vanilla in a bowl. Mix the yolks with salt.
  18. Mix the yolks with the starch mixture. Then pour in a thin stream of a little milk-cream mixture.
  19. Then the resulting yolk mass is poured into a saucepan to the milk mixture. Stir until smooth and put on medium heat.
  20. Bring to a thickening and the appearance of the first bubbles.
  21. If necessary, wipe the brewed mass through a sieve and cover with a touching film. Leave to cool at room temperature. I’m going out for the night. I take the butter out of the refrigerator and leave it at room temperature until morning.
  22. Beat the softened butter until fluffy with 60 g of powdered sugar. And then, one spoonful at a time, we begin to introduce the cooled custard mass. Beat each time until smooth!
  23. Add cognac to the well-whipped cream and whisk for a while so that it dissolves well in the cream.
  24. Divide the cream into two parts. Leave one part of the proteins, and enter 20 g of cocoa into the other.
  25. This is how the finished pie looks like. It’s pink and dry.
  26. Carefully remove it from the mold and remove the parchment. The bottom of the cake should also be dry!
  27. Cut the pie in half.
  28. Fold the resulting halves on top of each other and trim with the edge of a saw blade. The resulting crumbs are collected in the bowl of the combine.
  29. Also, send the remaining 50 g of hazelnuts to the combine and grind them to crumbs.
  30. Spread the light cream into bags. Put only 1 tablespoon in a small bag and leave it to decorate the cake.
  31. Prepare a place to collect the cake. I put a paper napkin on the substrate and, in order not to stain it, I spread pieces of parchment around the cake, running them 1 cm under the cake. Of course, glue a drop of cream on the napkin for the substrate, and also apply a little cream under the cake so that the cake does not “disperse” during transportation.
  32. Cover the cake with an even layer of cream.
  33. Cover with a second cake and smear it with brown cream on all sides. We leave a little cream to create a rim.
  34. Sprinkle the sides of the cake with nut crumbs and carefully remove the protective parchment leaves.
  35. Brown, add 20 g of cocoa to the remaining cream to make it even darker. Knead well! You can do this with a mixer.
  36. We close the asterisk with the nozzle, draw the rim, and create an ornament with the remaining white cream. The finished cake is sent to the refrigerator for several hours. And you can enjoy! It is better to cut the cake into pieces with a knife, a nail file!
  37. Enjoy your tea!
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